Mama Briana's Pizza Pie

supqa5
Nov 13, 2014
2 min read

I've been making homemade pizzas for the better part of the last decade, and I've pretty much perfected my recipe! I won't lie, my dough recipe came from the book that was with my KitchenAid when I bought it, but it works! I did modify it a bit by replacing all-purpose flour with bread flour (makes a fluffier crust), but otherwise it's the same.

The best part about this recipe is that you can make a bunch of dough ahead of time and keep them in the freezer. Then make sure to keep your topping ingredients on hand at all times and there's never any need for store-bought frozen pizzas! Just take your dough out, let it thaw and rise, and you are ready to go!

So let's get to it!

Dough ingredients:

3 cups Bread Flour

1 tsp salt

2 1/4 tsp Yeast

1 cup warm water

2 tsp olive oil

You will want to mix all ingredients in your kitchenaid (or a bowl), adding the yeast last and making sure the water is not so hot as to burn the yeast (rendering it inactive). I put my mixer on speed 2 and once it is completely mixed (the sides of the mixing bowl should be fairly clean), I cover the dough with a dish towel and let it rise one hour. When it is finished, I coat it in a light layer of oil and roll out onto a pizza stone.

Sauce:

For Pesto, I use store bought because I have a lousy green thumb and can't grow Basil to save my life.

But for red sauce, I take a small can of tomato paste, mix with water, salt and Italian Seasoning to taste. So much better than store bought pizza sauce!

Toppings:

You can do whatever you want here! I usually load up my pizzas with tons of toppings, but sometimes it's nice to keep it simple. Here is my typical lineup:

Mozzarella Cheese

Pepperoni

Sausage (Natural, preservative free)

Bacon (Applegate brand, nitrate-free, humanely raised)

Black Olives

Roasted red peppers (organic)

Garlic chunks (I love to use Elephant garlic, it's SO easy to peel and quick to chop up!)

Organic baby bella mushrooms

Assemble your sauce and then all your toppings on your rolled out dough and it should look something like this:

(You'll note that the lower left quadrant is somewhat bare--that's the kids' section!)

Bake at 425 degrees for about 20 minutes. After 10 minutes I usually check every 5 minutes so it doesn't burn, because every oven is different! Once the cheese is slightly browned and bubbly and the crust is golden, take it out and it will look like this: